Did a Gouda yesterday and brined it this morning. Looks like it worked perfectly, it has a rubbery feel to it. I was a bit messy with the cloth so thats parked the surface

Great.  Nothing like a really good Gouda!  It looks rather wide for its height.  Is that a 2 lb cheese in a 6” mold?

8” 2Kg gonna be a pain to wait 3 months.

you wont notice the surface after you eat it

OK, info for the great pressure debate:  How much pressing pressure did you use for your 8” wheel?

Actually its 9” ( I just measured it LOL) Approx 35Lb.

Surely you don’t mean 35 lbs????

LOL, yes thats all I could pile up, I am considering getting some heavier dumbbells. I dont thingk it realy takes much pressure when the curds are hot, they were 100F and the surface has no cracks, its solid, just the cloth creases, so it did nit perfectly.

OK, I get it.  You PRESSED at 35 lbs.  I was thinking the cheese was 9” around and weighed 35 lbs.

LOL, that would be great but sadly I dont have the room LOL